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Fo D
If you need further information on food safety, ask your manager to
obtain the following booklets also brought to you by Brown-Nicollet-
Cottonwood-Watonwan Environmental Health:
Certified Food Managers Food Safety Manual

S f EY
S fE Y
T A Reference Guide
is part of the Food Handlers Card Program For Employees That
Handle and Prepare
funded by the
U.S. Food and Drug Administration

Food or Beverages
Brown –Nicollet-Cottonwood-Watonwan
Environmental Health
322 S. Minnesota Ave. Phone 507-934-4140 Created for Establishments in the Counties of
St. Peter, MN 56082 Brown-Nicollet-Cottonwood-Watonwan
What’s This BookLET About? What DO You Know?
Here are ten questions to test your understanding of critical food safety issues.
Designed to be a mini-textbook, this booklet lists
1. How long should it take you to wash and rinse your hands?
critical issues in food safety that every food worker
2. If you are wearing gloves, how often should you change them
should know. It covers four areas:
3. Where in a cooler should raw meat be stored?
Handwashing 4. How much bleach should be in a one gallon sanitizing solution?
5. Why should an ice scoop always be used?
Cross Contamination 6. What is the temperature danger zone and why is it dangerous?

Time & Temperature 7. What is the total amount of time that food can be safely held in the temperature
danger zone?

Employee illness 8. What is the temperature all leftovers should be re-heated above?
9. What are some ways of ensuring that food can be cooled quickly?
10. What are two symptoms of illness that stop you from working in food

Who is this booklet for? answers

Every food service worker in Brown, Nicollet, 10. NEVER work when you are ill with vomiting or diarrhea.
below 41 °F.
Cottonwood, and Watonwan Counties should read, it, by using an ice paddle and/or by keeping it uncovered until it’s
understand and practice the safety issues in this 9. Food can be quickly cooled by putting it in shallow pans, by stirring
8. All leftovers must be reheated to 165° F
booklet. and reheated.
cumulative total of the time when its being stored, heated, cooled,
7. Food must not be in the Danger Zone more than 4 hours. The
It is for workers in: the range bacteria grows fast.
Restaurants 6. The Temperature Danger Zone is between 41° F and 140° F. That’s
with bacteria, viruses or broken glass.
Bars 5. Ice scoops prevent cross-contamination-the ice become contaminated
Schools million)
4. Use one tablespoon per gallon of water (that’s about 100 parts per
Day Care Centers refrigerators
Special Event Food Booths 3. Raw meat should be stored on the lowest shelf of walk-ins and
2. Change gloves every time you would wash your hands
1. Wash for twenty seconds
Employee illness Why was this booklet
If you have symptoms or diseases that can easily be passed Produced and
on as foodborne illness, distributed?
with food or equipment!

It is against the law and

The U.S. Food and Drug Administration is
it shows a violation of common sense.
sponsoring 13 projects around the country to try new
methods for protecting Americans from foodborne
State law REQUIRES that: illness.
As an employee you must report to the Person In Charge if
you are ill, especially if you are vomiting or have diarrhea. The Food Handlers Card Program is one of these 13
You must also report if you have an infected cut or burn. projects. This Food Safety booklet is part of an
You are also required by law to tell the Person In Charge
education program for every worker. After reading
if you have been diagnosed with Salmonella, Shigella,
E-coli or Hepatitis A. this booklet, passing the self test, and viewing the
Handwashing and Cross Contamination videos, every
It is your responsibility to report this worker will receive a Food Handlers
information immediately!
It is hoped that the Food Handlers Card
program will lead to a renewed sense of
professionalism and pride for food
service employees. If everyone does a
great job with Handwashing, Cross
Contamination, Time & Temperature and Employee
Illness there will be an even lower risk of foodborne
Handwashing Time & temperature
When dealing with leftovers, remember this rule:
Wash your hands—It’s the law in
Very quickly heat cold foods that you want to be hot.
Minnesota. Quickly cool down hot foods that you want to be cold.

This means that there is to be no thawing of frozen foods on the

It is a misdemeanor if you DON’T wash your hands in the
counter, and no allowing of hot foods to become room temperature
following circumstances:
before refrigerating them!
After touching body parts including the face
& hair
After using the restroom Cooling Improper
After coughing, sneezing, blowing nose STEP 1 Foods must be cooled from 140° F to 70° COOLING of foods
F WITHIN TWO HOURS is the second most
After smoking, eating, drinking
Before beginning food prep STEP 2 Additionally, from 70°F to 41°F within common cause of
foodborne illness.
During food prep as often as necessary to an additional FOUR HOURS.
prevent cross contamination This means you have a total of SIX HOURS to
When switching between working with raw foods cool foods.
and working with ready-to-eat foods
After doing anything that could contaminate the This can be accomplished first by dividing large items/batches into
hands (sweeping, handling money, busing tables, smaller portions then further cooling by partially submerging shallow
etc.) food trays in an ice bath and/or by stirring with an ice paddle. During
After handling dirty dishes & equipment this process the food must remain uncovered.
When returning to the kitchen from the storeroom, the bathroom,
etc. Reheating
Must be done rapidly, and the minimum temperature (165°F) must be
Washing your hands is the single most important action to reached WITHIN TWO HOURS. The internal temperature must stay
protect the health of the worker, the worker’s family, and at 165 0F for at least 15 seconds.
the customer. Foods reheated in a microwave must be heated to at least 190°F.

Placing foods in a steam table is not the correct way to reheat foods! A
Wash twice after going to the steam table is a “hot holding” unit and can not be used to heat up
bathroom—first in the bathroom, foods! Only after reaching the proper temperature (see above) can
and again in the kitchen. foods be held in the steam table.

Foods should only be reheated ONCE!

Time & temperature Handwashing
How to Properly Wash Your Hands
The Food Danger Zone is the range of temperatures that allows bacteria Wash hands and exposed portions of arms using soap and water .
to grow. Bacteria causes more cases of foodborne illness than any other Vigorously rub hands and arms for a FULL 20 SECONDS. Use a
type of organism. clean nail brush under fingernails. Pay particular attention to the
areas between fingers as well. Rinse with clean water, then use a
paper towel to shut off the faucet.
is the range between Washing your hands will:
Protect YOU.
People who wash hands properly catch fewer colds and get the flu less
41º to 140ºF often.
Fewer germs will be brought home or spread at home.
(Food should not remain in the DANGER Fewer instances of foodborne illness will occur.
ZONE for more than 4 hours during the entire Protect THE RESTAURANT OR BAR
Foodborne illness outbreaks will decrease and be less likely to
food preparation process!) damage the reputation of the establishment.

Cold food should be kept COLD - Gloves
Below 41º. Gloves must be worn when employees have
sores, burns, and/or bandages on their
Hot food should be kept HOT - hands.
Above 140o Rules for wearing gloves:
Wash hands before putting
gloves on
Change gloves when switching tasks
Change gloves when dirty or torn
Change gloves at least every four hours
A guideline to remember:
Monitor and record temperatures at appropriate times on
You need to change your gloves every time you would wash
Temperature Charts.
your hands.
Cross Contamination Cross Contamination
Cross contamination is the transfer of disease or harmful
substances to food. Did You Know?

Cross contamination CAN BE AVOIDED by: Ice can be contaminated!

Washing Hands Ice served in drinks must NOT
wash hands as directed AND
wash hands before and after touching raw foods AND
be touched by ANYTHING
wash hands before touching cooked or ready-to eat foods except a clean ice scoop!
Cleaning and Sanitizing
Clean & sanitize all work surfaces
Clean & sanitize all utensils and dishes
Clean & sanitize all equipment
Clean & sanitize tables and counters Sanitizing to Prevent Cross Contamination

Proper Food Storage Utensils and work surfaces must be sanitized to prevent
In coolers, keep hazardous foods where cross contamination
they won’t drip on other foods A chemical sanitizer must be used.
Top Shelves: Fruits & Vegetables Chlorine (bleach): 1 capful per gallon or 100 ppm
Middle Shelves: Cooked Meats Iodine: over 12.5 ppm
Bottom Shelves: Raw Meats Quaternary Ammonium: over 220 ppm
HELP Sanitizer: over 200 ppm
Do not store food, food service items or
equipment under pipes or under or near All wiping cloths for clean-up of work
toxic substances (cleaning supplies) surfaces and tables must be stored in a
Do not store anything on the floor. Elevate all items sanitizing solution.
at least 6” off the floor
Monitor sanitizer strength using the
appropriate test strips or test kit. Record
sanitizer strength on Sanitizer Charts.